I hope everyone is well. I had a question about a recipe I was thinking about.
Basically, it is a simple porter, but I got 2 jars of peanut butter powder (oil removed) to put in the secondary for a couple of weeks to impart a peanut butter aroma and flavor.
The kick here, is that I was thinking of using a white labs german hefeweizen yeast and fermenting at higher temps to pull out the banana esters....try to get a peanut butter and banana porter.
My question.....what would the best yeast for this be? Should I try for a belgian instead? Also, any general advice / thoughts if you have done something similar.